Handmade by the farmer, on the farm

As the mist rises from the lush green paddocks in the Kerry Valley, the Jersey girls make their way to the dairy for the morning milking. They take their time, slowly meandering along the cattle tracks towards the dairy yards. The pulsing sound of the milking machines calls for them to start their day and the unlatching of the gate signals for the leader cows to move into the bails for milking.

Dave ushers them in two by two so as not to hurry the pace of the old Alfa Laval separator, hard at work in the milk room under Kay’s guidance, separating the rich Jersey cream from the milk. Its velvet-like texture and rich golden colour is testament to their chemical free grass and legume-based diet. The scene is reminiscent of days gone by when early generations of the family sold cream to the local butter factory and raised pigs on skim milk.

As the Jersey girls make their way to their day pasture, the golden cream is taken just metres into the farm creamery to be slowly pasteurised then left to sit happily culturing to develop rich flavours. The thick, creamy crème fraiche is then churned until golden beads of butter start to emerge with tangy buttermilk. The pure buttermilk, fresh from the butter churn, is strained and bottled. Tiny butter pearls add to the delight of the fresh buttermilk.

The butter is then kneaded by hand to remove the excess buttermilk before the addition of Olsson’s Red Gum Smoked salt and the kneading process continues. Each block of butter is hand shaped before being wrapped.

Our salted cultured butter is no country bumpkin, equally at home on a slice of freshly baked sourdough as it is on a cheeseboard with crackers.  The flavours of our handcrafted butter tell the story of our 6thgeneration family dairy farm. With each bite you’ll come to know us: the way we farm, the care we give our Jersey girls and the passion we have for what we do.

Photo by Luke Marsden for Scenic Rim Eat Local Week

Buy Now

Open by appointment

The Tommerup's Dairy Farm Larder is open to our farmstay guests and visitors.
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If you are in the area and would like to purchase some of our ethically raised heritage breed pork and veal or farm fresh artisan dairy products, please call ahead to organise a time to drop by the farm larder -  0400 076 556.

Photo by Luke Marsden for Scenic Rim Eat Local Week

EAT LOCAL SCENIC RIM
​ACCREDITED LOCAVORE

Tommerup's Dairy Farm is proud to be part of the Eat Local Scenic Rim Accredited Locavores program.

Here at Tommerup's Dairy Farm we are passionate about promoting local products and creating connections between food producers and consumers. We love sharing our produce and that of our fellow producers, with visitors to our farm. We're thrilled to have our pork and veal regularly on the menu at amazing places like Wild Canary and more recently with our veal, The Long Apron. 

The Eat Local Scenic Rim program doesn't just benefit the farmers and producers of course. As visitors to our farm and the Scenic Rim region, you'll now be able to easily identify those businesses who are supporting their local farmers and producers. Businesses outside our region who champion Scenic Rim food and drinks will also be recognisable through the program. We hope that you'll seek out these places and show them, by supporting their business, that what they're doing is valued and appreciated - and, as an added bonus, you'll get the best the Scenic Rim has to offer!

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